Fresh pork belly is perhaps the tastiest cut of pork. It certainly is one of the most overlooked, as if the only way you could eat it was in the cured, smoked form of bacon. However, on its own, fresh and uncured, pork belly is utterly delicious. This recipe is simple, versatile, and oh so tasty. Try it as soon as possible.

Preheat oven to 500 F. Score (cut in diagonals) the belly on the skin side, slicing down to the meat, but not into the meat. Mix the dry herbs and spices together, and rub all over pork belly, making sure to get into the scores. Add the vegetables to the roasting pan, and place the pork belly overtop. Place the pan into the oven, and cook at 500F until the pork belly skin is browned, about 10 minutes. Turn the oven down to 325F and cook for 1 1/2 hours. Add the wine to the pan, and cook for another hour. Remove pan from oven, and when slightly cooled, slice pork belly and serve over the vegetables. The pork belly makes excellent leftovers, fried in slices in a cast iron skillet. Amazing!